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Breakfast Baked Oatmeal

Breakfast Baked Oatmeal
Paula Nemzek for KCTS 9 Cooks

Is healthy eating one of your New Year’s resolutions? Oatmeal gets a makeover when it’s baked with berries. Much easier than standing over a pot and stirring, it’s a great way to start the day right.

Serves 6

  • 1 1/2 cups milk (2%, skim or any non-dairy milk)
  • 1 large egg
  • 1/2 cup unsweetened applesauce or plain yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons light brown sugar
  • 3 cups old-fashioned rolled oats
  • 2 teaspoons cinnamon
  • 2 pints blueberries (about 12 ounces) or mixed berries, fresh or frozen

Preheat oven to 350 degrees. Butter or spray an 8-inch, square baking pan.

In a medium bowl, or 8-cup glass measuring cup, stir together milk, egg, applesauce, vanilla and sugar. Add oats and cinnamon and stir to combine. There may be a little liquid in the bowl; that will be absorbed during cooking.

Add about three-fourths of the oatmeal mixture to the baking dish, distributing evenly. Cover with the berries, then top the berries with the remaining oatmeal mixture. Bake for 30 minutes, until the berries bubble and the top starts to brown.

Serve in bowls with a bit of milk or cream and a drizzle of maple syrup. We like it with a few toasted nuts sprinkled on top. Delicious!

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There are 4 comments

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better than porridge

worth a try.

I was wondering if any one has tried this with quick steel cut oats?

I just made it this morning & while it is tasty, the fruit never did bubble. I used a combo
of frozen blueberries & raspberries